Wednesday, September 12, 2012

Scarpaccia Toscana with figs and zucchini

I saw this wonderful Italian recipe on Dajana's blog Baker's Corner its one of my favorite blogs and one of the first one's I started to follow when I started blogging nearly 4 years ago. She is a talented cook and baker and a loving Mum and Wife living in Italy. This recipe intrigued me as its basically a pancake batter baked in the oven, making a delicious and simply tart. I added figs and zucchini blossoms from my garden. 

  • 2 small zucchini 
  • 2 eggs
  •  4 Tbsp flour
  • 4 Tbsp grated parmigiano cheese
  • 1/4 cup of milk 
  • 1 clove of garlic
  • salt and pepper to taste 
  • extra virgin olive oil

  1. slice the zucchini and add salt, allow to set for about 20 minutes then rinse and dry with paper towel to remove the moisture
  2. mix the egg with the milk and flour with a hand blender to get a smooth thin batter add salt and pepper, the garlic and parmesan. Its fine to add more milk if needed, I think I will next time to make it a little thinner.
  3. Add to a baking dish and place, fig, zucchini and zucchini blossoms on the top 
  4. bake in a hot oven at 420 for about 20 minutes until golden brown
  5. add some extra parmesan when serving

Has anyone had this before?

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